Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes
- 3 tbsp vegetable oil
- 2-2½ kg piece beef brisket, rolled (ask the butcher to do this for you)
- 2 red onions, chopped
- 1 tbsp sweet smoked paprika
- 1 tbsp English mustard powder
- 2 tsp ground cinnamon
- ½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
- 1½ tbsp treacle
- 50ml red wine vinegar, plus 2 tbsp
- 75g soft light brown sugar, plus 2 tbsp
- 3 garlic cloves, crushed
- 4-6 bay leaves
- 2-4 fat red chillies, pierced a few times with a small sharp knife
- 500ml carton passata
- 2 tbsp Worcestershire sauce
- soured cream, to serve
MethodSeason the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
- about a 5kg/ 11 lb piece of beef brisket
- 500 ml/ 18 fl oz beef stock
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 500 ml/ 18 fl oz tomato ketchup
- 100 ml/ 3½ fl oz Worcestershire sauce
- 75 ml/ 2½ fl oz lemon juice
- 2 tbsp brown sugar
- 1 tbsp malt vinegar
- 2 tsp Dijon mustard
- 1 tsp crushed chilli flakes
- 1 tsp Tabasco sauce
- 1 tsp dried thyme
- 2 tbsp each chilli powder and mustard powder
- 1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
- 1 bay leaf, crushed
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
- 1 tbsp vegetable oil
- 750g trimmed pork shoulder, cut into large chunks
- 1 tsp tomato purée
- 200ml hot chicken stock
- strips of zest and juice 1 orange
- 1 cinnamon stick
- 2 thyme sprigs
- 2 onions, cut into chunks
- 2 garlic cloves
- 250g pack cherry tomato
- 2-3 tbsp vegetable oil
- 2 x 335g packs corn tortillas
- 50g flaked almond
- 50g raisin
- 2 tsp each ground coriander and cumin
- 1-2 tsp chipotle paste
- 25g plain chocolate, finely chopped
- 200g radish, trimmed and thinly sliced
- 2 avocados, chopped
- juice 2 limes
- bunch coriander, leaves only
- 1-2 green chillies, finely chopped
- Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
- Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
- Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
- Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
- 2 onions, sliced
- 3 bay leaves
- 1 tbsp each mustard powder and smoked paprika
- 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this)
- 140g tomato ketchup
- 4 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 3 tbsp soft dark brown sugar
- 2 French stick, sliced into rolls, and coleslaw, to serve
- Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead – simply cover the tray in foil and chill until ready to barbecue.
- Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.
- Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.
- Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.